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Reinhold Carle - One of the best experts on this subject based on the ideXlab platform.
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fatty acids and triacylglycerols in the Mesocarp and kernel oils of maturing costa rican acrocomia aculeata fruits
NFS Journal, 2019Co-Authors: Veronika M Lieb, Reinhold Carle, Patricia Esquivel, Victor M Jimenez, Hansgeorg Schmarr, Roland Schex, Christof B SteingassAbstract:Abstract Total lipids, fatty acids, and triacylglycerols in Mesocarp and kernels from Costa Rican Acrocomia aculeata fruits were characterized at three maturity stages. C16:0 and C18:1n9 were the most abundant fatty acids in the Mesocarp. C12:0, C14:0, C16:0, and C18:1n9 prevailed in the kernel oil. Comprehensive HPLC-DAD-APCI-MS and ESI-MSn analysis revealed 125 triacylglycerols with equivalent carbon numbers ranging between 28 and 52. Mesocarp oils mainly contained unsaturated triacylglycerols composed of long-chain fatty acids. In the kernel, high proportions of saturated triacylglycerols with medium-chain fatty acids were observed. Within the maturity stages assessed, fatty acid and triacylglycerol compositions remained unaffected by ripening. Total lipids in the Mesocarp increased from 12.1 to 23.4% with progressing maturity, whereas those in the kernel constantly ranged between 54.1 and 56.1%. For the recovery of A. aculeata oil, utilization of all fruits in a bunch at progressed maturity is possible without affecting the composition of its major lipid fractions.
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Fatty acids and triacylglycerols in the Mesocarp and kernel oils of maturing Costa Rican Acrocomia aculeata fruits
Elsevier, 2019Co-Authors: Veronika M Lieb, Reinhold Carle, Patricia Esquivel, Victor M Jimenez, Roland Schex, H.-g. Schmarr, Christof B SteingassAbstract:Total lipids, fatty acids, and triacylglycerols in Mesocarp and kernels from Costa Rican Acrocomia aculeata fruits were characterized at three maturity stages. C16:0 and C18:1n9 were the most abundant fatty acids in the Mesocarp. C12:0, C14:0, C16:0, and C18:1n9 prevailed in the kernel oil. Comprehensive HPLC-DAD-APCI-MS and ESI-MSn analysis revealed 125 triacylglycerols with equivalent carbon numbers ranging between 28 and 52. Mesocarp oils mainly contained unsaturated triacylglycerols composed of long-chain fatty acids. In the kernel, high proportions of saturated triacylglycerols with medium-chain fatty acids were observed. Within the maturity stages assessed, fatty acid and triacylglycerol compositions remained unaffected by ripening. Total lipids in the Mesocarp increased from 12.1 to 23.4% with progressing maturity, whereas those in the kernel constantly ranged between 54.1 and 56.1%. For the recovery of A. aculeata oil, utilization of all fruits in a bunch at progressed maturity is possible without affecting the composition of its major lipid fractions. Keywords: Total lipids, Macauba, Fruit ripening, Fatty acids, Triacylglycerols, HPLC linear retention indice
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characterization of Mesocarp and kernel lipids from elaeis guineensis jacq elaeis oleifera kunth cortes and their interspecific hybrids
Journal of Agricultural and Food Chemistry, 2017Co-Authors: Veronika M Lieb, Reinhold Carle, Margarete R Kerfers, Amrei Kronmuller, Patricia Esquivel, Amancio Alvarado, Victor M Jimenez, Hansgeorg SchmarrAbstract:Morphological traits, total lipid contents, and fatty acid profiles were assessed in fruits of several accessions of Elaeis oleifera [Kunth] Cortes, Elaeis guineensis Jacq., and their interspecific hybrids. The latter featured the highest Mesocarp-to-fruit ratios (77.9–78.2%). The total lipid contents of both E. guineensis Mesocarp and kernel were significantly higher than for E. oleifera accessions. Main fatty acids comprised C16:0, C18:1n9, and C18:2n6 in Mesocarp and C12:0, C14:0, and C18:1n9 in kernels. E. oleifera samples were characterized by higher proportions of unsaturated long-chain fatty acids. Saturated medium-chain fatty acids supported the clustering of E. guineensis kernels in multivariate statistics. Hybrid Mesocarp lipids had an intermediate fatty acid composition, whereas their kernel lipids resembled those of E. oleifera genotypes. Principal component analysis based on lipid contents and proportions of individual fatty acids permitted clear-cut distinction of E. oleifera, E. guineensis,...
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betacyanins in fruits from red purple pitaya hylocereus polyrhizus weber britton rose
Food Chemistry, 2002Co-Authors: Florian C Stintzing, Reinhold CarleAbstract:Abstract The betalain pattern of Hylocereus polyrhizus (Weber) Britton & Rose is reported for the first time and a highly practicable technique is described for the simultaneous isolation of pigment and mucilage from the Mesocarp by extraction with water. Whereas betaxanthins were totally absent, 10 betacyanins could be separated by HPLC-PDA. For eight betacyanins the respective molecular masses could be obtained by positive ion electrospray mass spectrometry. Five of them were unequivocally assigned to bougainvillein-r-I, betanin, isobetanin, phyllocactin, and iso-phyllocactin. The remaining betacyanins were tentatively identified as (6′-O-3-hydroxy-3-methyl-glutaryl)-betanin, its C15-stereoisomer, and (6′-O-3-hydroxy-3–butyryl)-betanin, respectively. Using the β-glucosidase assay, acylated structures could be distinguished from non-acylated betacyanins. Contrary to white-fleshed Hylocereus undatus (Haworth) Britton & Rose with a slightly pink Mesocarp, H. polyrhizus most likely possesses the same set of betalain forming enzymes in both pulp and Mesocarp as the betacyanin pattern was found to be similar.
Victor M Jimenez - One of the best experts on this subject based on the ideXlab platform.
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fatty acids and triacylglycerols in the Mesocarp and kernel oils of maturing costa rican acrocomia aculeata fruits
NFS Journal, 2019Co-Authors: Veronika M Lieb, Reinhold Carle, Patricia Esquivel, Victor M Jimenez, Hansgeorg Schmarr, Roland Schex, Christof B SteingassAbstract:Abstract Total lipids, fatty acids, and triacylglycerols in Mesocarp and kernels from Costa Rican Acrocomia aculeata fruits were characterized at three maturity stages. C16:0 and C18:1n9 were the most abundant fatty acids in the Mesocarp. C12:0, C14:0, C16:0, and C18:1n9 prevailed in the kernel oil. Comprehensive HPLC-DAD-APCI-MS and ESI-MSn analysis revealed 125 triacylglycerols with equivalent carbon numbers ranging between 28 and 52. Mesocarp oils mainly contained unsaturated triacylglycerols composed of long-chain fatty acids. In the kernel, high proportions of saturated triacylglycerols with medium-chain fatty acids were observed. Within the maturity stages assessed, fatty acid and triacylglycerol compositions remained unaffected by ripening. Total lipids in the Mesocarp increased from 12.1 to 23.4% with progressing maturity, whereas those in the kernel constantly ranged between 54.1 and 56.1%. For the recovery of A. aculeata oil, utilization of all fruits in a bunch at progressed maturity is possible without affecting the composition of its major lipid fractions.
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Fatty acids and triacylglycerols in the Mesocarp and kernel oils of maturing Costa Rican Acrocomia aculeata fruits
Elsevier, 2019Co-Authors: Veronika M Lieb, Reinhold Carle, Patricia Esquivel, Victor M Jimenez, Roland Schex, H.-g. Schmarr, Christof B SteingassAbstract:Total lipids, fatty acids, and triacylglycerols in Mesocarp and kernels from Costa Rican Acrocomia aculeata fruits were characterized at three maturity stages. C16:0 and C18:1n9 were the most abundant fatty acids in the Mesocarp. C12:0, C14:0, C16:0, and C18:1n9 prevailed in the kernel oil. Comprehensive HPLC-DAD-APCI-MS and ESI-MSn analysis revealed 125 triacylglycerols with equivalent carbon numbers ranging between 28 and 52. Mesocarp oils mainly contained unsaturated triacylglycerols composed of long-chain fatty acids. In the kernel, high proportions of saturated triacylglycerols with medium-chain fatty acids were observed. Within the maturity stages assessed, fatty acid and triacylglycerol compositions remained unaffected by ripening. Total lipids in the Mesocarp increased from 12.1 to 23.4% with progressing maturity, whereas those in the kernel constantly ranged between 54.1 and 56.1%. For the recovery of A. aculeata oil, utilization of all fruits in a bunch at progressed maturity is possible without affecting the composition of its major lipid fractions. Keywords: Total lipids, Macauba, Fruit ripening, Fatty acids, Triacylglycerols, HPLC linear retention indice
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characterization of Mesocarp and kernel lipids from elaeis guineensis jacq elaeis oleifera kunth cortes and their interspecific hybrids
Journal of Agricultural and Food Chemistry, 2017Co-Authors: Veronika M Lieb, Reinhold Carle, Margarete R Kerfers, Amrei Kronmuller, Patricia Esquivel, Amancio Alvarado, Victor M Jimenez, Hansgeorg SchmarrAbstract:Morphological traits, total lipid contents, and fatty acid profiles were assessed in fruits of several accessions of Elaeis oleifera [Kunth] Cortes, Elaeis guineensis Jacq., and their interspecific hybrids. The latter featured the highest Mesocarp-to-fruit ratios (77.9–78.2%). The total lipid contents of both E. guineensis Mesocarp and kernel were significantly higher than for E. oleifera accessions. Main fatty acids comprised C16:0, C18:1n9, and C18:2n6 in Mesocarp and C12:0, C14:0, and C18:1n9 in kernels. E. oleifera samples were characterized by higher proportions of unsaturated long-chain fatty acids. Saturated medium-chain fatty acids supported the clustering of E. guineensis kernels in multivariate statistics. Hybrid Mesocarp lipids had an intermediate fatty acid composition, whereas their kernel lipids resembled those of E. oleifera genotypes. Principal component analysis based on lipid contents and proportions of individual fatty acids permitted clear-cut distinction of E. oleifera, E. guineensis,...
Veronika M Lieb - One of the best experts on this subject based on the ideXlab platform.
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fatty acids and triacylglycerols in the Mesocarp and kernel oils of maturing costa rican acrocomia aculeata fruits
NFS Journal, 2019Co-Authors: Veronika M Lieb, Reinhold Carle, Patricia Esquivel, Victor M Jimenez, Hansgeorg Schmarr, Roland Schex, Christof B SteingassAbstract:Abstract Total lipids, fatty acids, and triacylglycerols in Mesocarp and kernels from Costa Rican Acrocomia aculeata fruits were characterized at three maturity stages. C16:0 and C18:1n9 were the most abundant fatty acids in the Mesocarp. C12:0, C14:0, C16:0, and C18:1n9 prevailed in the kernel oil. Comprehensive HPLC-DAD-APCI-MS and ESI-MSn analysis revealed 125 triacylglycerols with equivalent carbon numbers ranging between 28 and 52. Mesocarp oils mainly contained unsaturated triacylglycerols composed of long-chain fatty acids. In the kernel, high proportions of saturated triacylglycerols with medium-chain fatty acids were observed. Within the maturity stages assessed, fatty acid and triacylglycerol compositions remained unaffected by ripening. Total lipids in the Mesocarp increased from 12.1 to 23.4% with progressing maturity, whereas those in the kernel constantly ranged between 54.1 and 56.1%. For the recovery of A. aculeata oil, utilization of all fruits in a bunch at progressed maturity is possible without affecting the composition of its major lipid fractions.
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Fatty acids and triacylglycerols in the Mesocarp and kernel oils of maturing Costa Rican Acrocomia aculeata fruits
Elsevier, 2019Co-Authors: Veronika M Lieb, Reinhold Carle, Patricia Esquivel, Victor M Jimenez, Roland Schex, H.-g. Schmarr, Christof B SteingassAbstract:Total lipids, fatty acids, and triacylglycerols in Mesocarp and kernels from Costa Rican Acrocomia aculeata fruits were characterized at three maturity stages. C16:0 and C18:1n9 were the most abundant fatty acids in the Mesocarp. C12:0, C14:0, C16:0, and C18:1n9 prevailed in the kernel oil. Comprehensive HPLC-DAD-APCI-MS and ESI-MSn analysis revealed 125 triacylglycerols with equivalent carbon numbers ranging between 28 and 52. Mesocarp oils mainly contained unsaturated triacylglycerols composed of long-chain fatty acids. In the kernel, high proportions of saturated triacylglycerols with medium-chain fatty acids were observed. Within the maturity stages assessed, fatty acid and triacylglycerol compositions remained unaffected by ripening. Total lipids in the Mesocarp increased from 12.1 to 23.4% with progressing maturity, whereas those in the kernel constantly ranged between 54.1 and 56.1%. For the recovery of A. aculeata oil, utilization of all fruits in a bunch at progressed maturity is possible without affecting the composition of its major lipid fractions. Keywords: Total lipids, Macauba, Fruit ripening, Fatty acids, Triacylglycerols, HPLC linear retention indice
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characterization of Mesocarp and kernel lipids from elaeis guineensis jacq elaeis oleifera kunth cortes and their interspecific hybrids
Journal of Agricultural and Food Chemistry, 2017Co-Authors: Veronika M Lieb, Reinhold Carle, Margarete R Kerfers, Amrei Kronmuller, Patricia Esquivel, Amancio Alvarado, Victor M Jimenez, Hansgeorg SchmarrAbstract:Morphological traits, total lipid contents, and fatty acid profiles were assessed in fruits of several accessions of Elaeis oleifera [Kunth] Cortes, Elaeis guineensis Jacq., and their interspecific hybrids. The latter featured the highest Mesocarp-to-fruit ratios (77.9–78.2%). The total lipid contents of both E. guineensis Mesocarp and kernel were significantly higher than for E. oleifera accessions. Main fatty acids comprised C16:0, C18:1n9, and C18:2n6 in Mesocarp and C12:0, C14:0, and C18:1n9 in kernels. E. oleifera samples were characterized by higher proportions of unsaturated long-chain fatty acids. Saturated medium-chain fatty acids supported the clustering of E. guineensis kernels in multivariate statistics. Hybrid Mesocarp lipids had an intermediate fatty acid composition, whereas their kernel lipids resembled those of E. oleifera genotypes. Principal component analysis based on lipid contents and proportions of individual fatty acids permitted clear-cut distinction of E. oleifera, E. guineensis,...
Christof B Steingass - One of the best experts on this subject based on the ideXlab platform.
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fatty acids and triacylglycerols in the Mesocarp and kernel oils of maturing costa rican acrocomia aculeata fruits
NFS Journal, 2019Co-Authors: Veronika M Lieb, Reinhold Carle, Patricia Esquivel, Victor M Jimenez, Hansgeorg Schmarr, Roland Schex, Christof B SteingassAbstract:Abstract Total lipids, fatty acids, and triacylglycerols in Mesocarp and kernels from Costa Rican Acrocomia aculeata fruits were characterized at three maturity stages. C16:0 and C18:1n9 were the most abundant fatty acids in the Mesocarp. C12:0, C14:0, C16:0, and C18:1n9 prevailed in the kernel oil. Comprehensive HPLC-DAD-APCI-MS and ESI-MSn analysis revealed 125 triacylglycerols with equivalent carbon numbers ranging between 28 and 52. Mesocarp oils mainly contained unsaturated triacylglycerols composed of long-chain fatty acids. In the kernel, high proportions of saturated triacylglycerols with medium-chain fatty acids were observed. Within the maturity stages assessed, fatty acid and triacylglycerol compositions remained unaffected by ripening. Total lipids in the Mesocarp increased from 12.1 to 23.4% with progressing maturity, whereas those in the kernel constantly ranged between 54.1 and 56.1%. For the recovery of A. aculeata oil, utilization of all fruits in a bunch at progressed maturity is possible without affecting the composition of its major lipid fractions.
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Fatty acids and triacylglycerols in the Mesocarp and kernel oils of maturing Costa Rican Acrocomia aculeata fruits
Elsevier, 2019Co-Authors: Veronika M Lieb, Reinhold Carle, Patricia Esquivel, Victor M Jimenez, Roland Schex, H.-g. Schmarr, Christof B SteingassAbstract:Total lipids, fatty acids, and triacylglycerols in Mesocarp and kernels from Costa Rican Acrocomia aculeata fruits were characterized at three maturity stages. C16:0 and C18:1n9 were the most abundant fatty acids in the Mesocarp. C12:0, C14:0, C16:0, and C18:1n9 prevailed in the kernel oil. Comprehensive HPLC-DAD-APCI-MS and ESI-MSn analysis revealed 125 triacylglycerols with equivalent carbon numbers ranging between 28 and 52. Mesocarp oils mainly contained unsaturated triacylglycerols composed of long-chain fatty acids. In the kernel, high proportions of saturated triacylglycerols with medium-chain fatty acids were observed. Within the maturity stages assessed, fatty acid and triacylglycerol compositions remained unaffected by ripening. Total lipids in the Mesocarp increased from 12.1 to 23.4% with progressing maturity, whereas those in the kernel constantly ranged between 54.1 and 56.1%. For the recovery of A. aculeata oil, utilization of all fruits in a bunch at progressed maturity is possible without affecting the composition of its major lipid fractions. Keywords: Total lipids, Macauba, Fruit ripening, Fatty acids, Triacylglycerols, HPLC linear retention indice
Patricia Esquivel - One of the best experts on this subject based on the ideXlab platform.
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fatty acids and triacylglycerols in the Mesocarp and kernel oils of maturing costa rican acrocomia aculeata fruits
NFS Journal, 2019Co-Authors: Veronika M Lieb, Reinhold Carle, Patricia Esquivel, Victor M Jimenez, Hansgeorg Schmarr, Roland Schex, Christof B SteingassAbstract:Abstract Total lipids, fatty acids, and triacylglycerols in Mesocarp and kernels from Costa Rican Acrocomia aculeata fruits were characterized at three maturity stages. C16:0 and C18:1n9 were the most abundant fatty acids in the Mesocarp. C12:0, C14:0, C16:0, and C18:1n9 prevailed in the kernel oil. Comprehensive HPLC-DAD-APCI-MS and ESI-MSn analysis revealed 125 triacylglycerols with equivalent carbon numbers ranging between 28 and 52. Mesocarp oils mainly contained unsaturated triacylglycerols composed of long-chain fatty acids. In the kernel, high proportions of saturated triacylglycerols with medium-chain fatty acids were observed. Within the maturity stages assessed, fatty acid and triacylglycerol compositions remained unaffected by ripening. Total lipids in the Mesocarp increased from 12.1 to 23.4% with progressing maturity, whereas those in the kernel constantly ranged between 54.1 and 56.1%. For the recovery of A. aculeata oil, utilization of all fruits in a bunch at progressed maturity is possible without affecting the composition of its major lipid fractions.
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Fatty acids and triacylglycerols in the Mesocarp and kernel oils of maturing Costa Rican Acrocomia aculeata fruits
Elsevier, 2019Co-Authors: Veronika M Lieb, Reinhold Carle, Patricia Esquivel, Victor M Jimenez, Roland Schex, H.-g. Schmarr, Christof B SteingassAbstract:Total lipids, fatty acids, and triacylglycerols in Mesocarp and kernels from Costa Rican Acrocomia aculeata fruits were characterized at three maturity stages. C16:0 and C18:1n9 were the most abundant fatty acids in the Mesocarp. C12:0, C14:0, C16:0, and C18:1n9 prevailed in the kernel oil. Comprehensive HPLC-DAD-APCI-MS and ESI-MSn analysis revealed 125 triacylglycerols with equivalent carbon numbers ranging between 28 and 52. Mesocarp oils mainly contained unsaturated triacylglycerols composed of long-chain fatty acids. In the kernel, high proportions of saturated triacylglycerols with medium-chain fatty acids were observed. Within the maturity stages assessed, fatty acid and triacylglycerol compositions remained unaffected by ripening. Total lipids in the Mesocarp increased from 12.1 to 23.4% with progressing maturity, whereas those in the kernel constantly ranged between 54.1 and 56.1%. For the recovery of A. aculeata oil, utilization of all fruits in a bunch at progressed maturity is possible without affecting the composition of its major lipid fractions. Keywords: Total lipids, Macauba, Fruit ripening, Fatty acids, Triacylglycerols, HPLC linear retention indice
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characterization of Mesocarp and kernel lipids from elaeis guineensis jacq elaeis oleifera kunth cortes and their interspecific hybrids
Journal of Agricultural and Food Chemistry, 2017Co-Authors: Veronika M Lieb, Reinhold Carle, Margarete R Kerfers, Amrei Kronmuller, Patricia Esquivel, Amancio Alvarado, Victor M Jimenez, Hansgeorg SchmarrAbstract:Morphological traits, total lipid contents, and fatty acid profiles were assessed in fruits of several accessions of Elaeis oleifera [Kunth] Cortes, Elaeis guineensis Jacq., and their interspecific hybrids. The latter featured the highest Mesocarp-to-fruit ratios (77.9–78.2%). The total lipid contents of both E. guineensis Mesocarp and kernel were significantly higher than for E. oleifera accessions. Main fatty acids comprised C16:0, C18:1n9, and C18:2n6 in Mesocarp and C12:0, C14:0, and C18:1n9 in kernels. E. oleifera samples were characterized by higher proportions of unsaturated long-chain fatty acids. Saturated medium-chain fatty acids supported the clustering of E. guineensis kernels in multivariate statistics. Hybrid Mesocarp lipids had an intermediate fatty acid composition, whereas their kernel lipids resembled those of E. oleifera genotypes. Principal component analysis based on lipid contents and proportions of individual fatty acids permitted clear-cut distinction of E. oleifera, E. guineensis,...